Growing up, our jar of ground ginger sat in the spice cabinet gathering dust year after year until the winter holidays came around, where it would make its annual appearance in gingerbread people and sticky molasses cake. But, nowadays, my little tin of ground ginger—our new Basiya ginger, of course!—is one of the spices I reach for the most in my kitchen, adding a vivacious, fresh ginger flavor with just a spoonful.
Basiya Ginger—grown on the Vivavan farm, a 200-acre food forest located in the central state of Madhya Pradesh—is lively and juicy with a deep warmth and sweetness. Yes, it’s damn dreamy in sweets and baked goods, like my Ginger Carrot Snacking Cake, Natasha Pickowicz’s Spiced Rutabaga Cake, and Tara O’Brady’s Spiced Sweet Potato Sticky Buns. But, for me, this ginger is a gamechanger in savory cooking. It has a special ability to weave its way through every nook and cranny of whatever you’re adding it to, from marinades and spice rubs—bonus: it doesn’t burn as easily as fresh ginger and still retains the enzyme, zingibain, that tenderizes meat—to sauces, glazes, and of course, salad dressings (I am the queen of salads, after all!).
So, say hello to my first recipe of 2025: Citrus & Chicory Salad with Miso-Ginger Dressing. Miso, orange juice, ground ginger, Pahadi Pink Garlic, toasted sesame oil, rice wine vinegar, maple syrup, and avocado oil are blended together to create a lusciously pourable dressing for sunshine-y sweet Cara Cara oranges, tart ‘n’ tangy grapefruit, and bitter greens. The dressing is great on other things too, like tossed into a Brussels sprouts slaw or kale salad, drizzled over wedges of deeply caramelized, oven-roasted cabbage, or used to zhuzh up with whatever leftovers you have on hand. My tip? Make a double batch!
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Diaspora Co. 6631 Saroni Drive Oakland, California 94611 |
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